Monday, April 12, 2010

Georgian recipes: creamy mushrooms with spices and herbs

Another Georgian recipe on Nami-Nami. When I gave couple of Georgian cookery classes back in March, I had chosen 15 carefully selected recipes for the class. Little did I know that this humble and simple mushroom dish would prove to be such a great favourite with the participants. The mushrooms are slowly cooked in cream, alongside with some spices you wouldn't usually associate with mushroom dishes - cloves, bay leaves, cinnamon. Just before serving, some finely chopped fresh herbs are added, which lift the whole dish nicely (a bit like gremolata on osso buco, you know :))

Serve as a side dish or on a buffet spread. For best results, choose large mushrooms or use whole button mushrooms.

First, prepare the mushrooms. If they're very dirty, then rinse them quickly and dry thoroughly. Otherwise just wipe them clean with a wet kitchen paper. Cut mushrooms in halve or into thick slices.Melt the butter in a saucepan, add the mushrooms. Season generously with salt and pepper, then sauté for a few minutes, until the mushrooms take on some colour.Meanwhile, place the spices and bay leaves on a piece of muslin or cheesecloth:

Tie them up with a cotton string:

Place the "spice pouch" into the saucepan and push it snugly between the mushrooms. Pour of the cream. Bring to the boil, then reduce the heat and simmer on low heat for about 40-45 minutes, until the cream has reduced considerably.

Manggy - you know what, I'm not even sure wild mushrooms would be better in this dish - their delicate flavours might be overwhelmed by the use of spices and herbs. But it's certainly a great way to dress up the boring old cultivated ones!

Claudia - hope to see some Georgian recipes on your blog then, soon!!!